Fragrant Lentil Curry
There’s nothing like a fragrant curry bubbling away on the hob to get your tummy rumbling! This lovely lentil curry is an absolute taste sensation with a beautiful medley of herbs and spices such as fenugreek, cumin and warming cinnamon to delight the senses.
Total Time: 40 minutes
Servings: 4
Total Time: 40 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.25 0.25 Onion, peeled
- 1.5 1.5 Cloves garlic, peeled
- 0.25 0.25 Tbsp Fresh ginger
- 0.25 0.25 tsp Sea salt
- 0.25 0.25 Tbsp Vegetable oil, for frying
- 0.25 0.25 pack Merchant Gourmet puy lentils (250g)
- 0.25 0.25 Tbsp Curry powder
- 0.25 0.25 tsp Mild chilli powder
- 0.125 0.125 tsp Turmeric
- 0.125 0.125 tsp Ground coriander
- 0.125 0.125 tsp Ground cumin
- 0.125 0.125 tsp Ground fenugreek
- 0.125 0.125 tsp Ground cinnamon
- 0.5 0.5 Tbsp Tomato puree
- 0.5 0.5 Potatoes, peeled & cubed
- 120 120 ml Vegetable stock
- 60 60 ml Vegan cream, or coconut milk
- 0.25 0.25 Tbsp Brown sugar
- Serve with:
- Fresh Coriander & Chilli Garnish
- Rice
Method
- Add the onion, garlic, ginger & salt to your food processor with a splash of water & blitz to form a paste.
- Place a medium sized, non-stick saucepan over a medium heat and add the spices. Pan roast them for a minute or two before adding the paste & the oil.
- Sauté the mixture for 2-3 minutes, stirring often. Add the tomato puree followed by the potato & lentils
- Keep cooking the mixture & stirring until everything is coated, then deglaze the pan with the vegetable stock & vegan cream
- Add the brown sugar, then pop a lid on the pan and let the curry bubble away for 15-20 minutes. Turn the heat down low & don’t forget to stir it every 3-4 minutes, as the potato has a tendency to stick.
- After 20 minutes of cooking, the liquid should have thickened considerably & it should smell beautiful.
- Serve the curry with rice or sides of your choice & garnish with coriander and chilli.
Love cooking but hate washing up?
Try these tasty vegan one-pot recipes!
